Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 450 grams | Basmati rice |
| 1 teaspoon | Salt |
| 675 grams | Smoked haddock |
| 2 \N | Spanish onions; finely chopped |
| 50 grams | Unsalted butter |
| 1 teaspoon | Madras curry powder |
| 1 teaspoon | Garam masala |
| 2 \N | Pieces cinnamon stick |
| 1 \N | 25 grams pie fresh root ginger; peeled and finely |
| \N \N | ; chopped |
| 75 millilitres | Milk |
| 1 \N | Pinches saffron |
| 30 millilitres | Single cream |
| \N \N | Generous handful of chopped parsley and; mixed |
| \N \N | ; coriander |
| 6 \N | Eggs; hard-boiled and cut |
| \N \N | ; into quarters |
| \N \N | Sea salt and ground white pepper |
Prepare the rice by washing it in cold water about 6 times, or until the water runs clear, to remove the starch. Cook the rice until it is soft but not mushy. Set aside and keep warm.
While the rice is cooking, skin and debone the haddock. Fry the chopped onions in the butter until soft, adding the spices and ginger. When the onions are done, put the fish in the pan and add the milk and saffron.
Lightly poach the fish for a few minutes over a low heat.
When the fish is cooked, flake the flesh into large pieces into the frying pan and add the single cream. Stir around gently to mix the ingredients, add the parsley and coriander and mix into the cooked rice with the quartered eggs.
Season with salt and pepper and serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.